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Miso-Glazed Chicken with Asian Slaw

Miso-Glazed Chicken with Asian Slaw

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 0 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

1/2 cup kosher salt
2 cups water
2 cups reduced-sodium soy sauce
1/2 cup rice wine such as mirin (found in the International aisle)
6 each cloves garlic, crushed
1 bunch cilantro, stems only
1 teaspoon Coriander seeds
1 teaspoon black peppercorns
4 cups ice cubes
12 each small bone-in chicken thighs, skin removed (about 3 1/4 lbs.)
3 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon vegetable oil
5 teaspoons sugar
1/4 teaspoon ground black pepper
1/2 each head napa cabbage or savoy cabbage, sliced thin
1 each red bell pepper, sliced thin
1/2 cups thinly sliced snow peas
1 each carrot, grated
2 tablespoons chopped cilantro
6 tablespoons miso paste (available in Produce)
1 tablespoon reduced-sodium soy sauce
1 tablespoon water
2 teaspoons sesame oil

directions:

Bone-in chicken thighs are best since the bone adds flavor and moisture, but boneless thighs can be substituted (reduce the cooking time by five minutes). Chicken may be frozen after cooking. Recipe may be halved.
1. Prepare the chicken and brine. In a large saucepan or stockpot, combine salt and 2 cups water. Bring to a boil over medium-high heat. When salt has dissolved, remove from heat and add 2 cups soy sauce, rice wine, garlic, 1 bunch cilantro stems, coriander, and peppercorns. Steep 10 minutes. Add ice and stir until mixture is cool and ice is melted.
2. Place chicken thighs in a large resealable bag and pour brine over them. Seal bag, place it in a bowl or pan to catch any leaks, and refrigerate for 2 hours.
3. While chicken is marinating, prepare the slaw. Whisk together vinegar, 1 Tbsp. each of both oils, 1 tsp. sugar, and black pepper in a bowl. Add cabbage, bell pepper, snow peas, carrot, and 2 Tbsp. chopped cilantro and toss until blended and dressing is evenly distributed. Refrigerate until ready to serve.
4. Preheat oven to 400degreesF. Spray a baking sheet with vegetable cooking spray. Drain chicken, discarding brine, and rinse well under cold water. Pat dry with paper towels.
5. In a small bowl combine the glaze ingredients (miso paste, 4 tsp. sugar, 1 Tbsp. soy sauce, 1 Tbsp. water and 2 tsp. sesame oil) and mix until smooth. Spread the glaze all over the thighs until they are evenly coated. Place the chicken, skin side down, on baking sheet. Bake 10 minutes, then turn thighs and bake an additional 12 to 15 minutes, until cooked through. Serve immediately with slaw on the side.
Source: Fresh Magazine September, October 2010

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Quantity Ingredients  
1/2 cup kosher salt  
2 cups water  
2 cups reduced-sodium soy sauce  
1/2 cup rice wine such as mirin (found in the Inte  
6 each cloves garlic, crushed  
1 bunch cilantro, stems only  
1 teaspoon Coriander seeds  
1 teaspoon black peppercorns  
4 cups ice cubes  
12 each small bone-in chicken thighs, skin removed  
3 tablespoons rice vinegar  
1 tablespoon sesame oil  
1 tablespoon vegetable oil  
5 teaspoons sugar  
1/4 teaspoon ground black pepper  
1/2 each head napa cabbage or savoy cabbage, slice  
1 each red bell pepper, sliced thin  
1/2 cups thinly sliced snow peas  
1 each carrot, grated  
2 tablespoons chopped cilantro  
6 tablespoons miso paste (available in Produce)  
1 tablespoon reduced-sodium soy sauce  
1 tablespoon water  
2 teaspoons sesame oil  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 390 kcal (19%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 2 g (10%)
Cholesterol 140 mg (46%)
Sodium 1358 mg (56%)
Total Carbohydrates 11 g (3%)
Dietary Fiber 2 g (8%)
Protein 60 g (100%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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